Recipe Linky: New Twists on Holiday Side Dish Favorites

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We've got some wonderful side dishes to add to your holiday meal.We like the traditional holiday dinner as much as the next person, but over the years, our family has experimented with a few fun twists on old favorites, to the point that they have to be on our table now.

My mom's best friend introduced us to the deviled peas and sweet potato casserole, to the point that my youngest refers to them as "Miss Barb's Cheesy Peas and Orange Potatoes". They are not the same if anyone else makes them either, per his 5 year old logic. Pumpkin cheesecakes are great alternative to pumpkin pie and a former student's mom passed on a great recipe for pumpkin cheesecake bites with a gingersnap crust.

We add these to a menus that include turkey, roasted chicken, prime rib or even lamb. Consider adding one of them to your holiday menu this year.

Deviled Peas
3 cups fresh or frozen peas
1 can cream of mushroom soup
2 Tbsp chili sauce
2 Tbsp milk
1 1/2 tsp Worcestershire sauce
3 hard boiled eggs, sliced
1 cup grated cheddar cheese

Topping
2 Tbsp butter
1/2 cup cracker crumbs

-Layer peas evenly in bottom of a 1 1/2 quart casserole.
-Combine next 4 ingredients in small bowl, spoon over peas. Spread evenly.
-Layer egg on top, sprinkle with cheese.
-For topping, melt butter in small saucepan. Stir in cracker crumbs. Sprinkle over peas.
-Bake uncovered at 350 degrees for about 45 minutes until hot and bubbly.

Sweet Potato Casserole
3 cups mashed sweet potatoes (about 4 large potatoes)
1/2 cup sugar
2 eggs
1/4 cup butter, softened
1 tsp vanilla
1/4 tsp salt

Topping
1/4 cup butter
1/2 cup brown sugar
1/4 cup flour
1/2 cup chopped pecans

-Combine first 6 ingredients, place in 2 quart casserole.
-For topping, melt butter in small saucepan. Add brown sugar, flour and nuts. Stir well. Sprinkle over top.
-Bake uncovered at 350 degrees for about 30 minutes till bubbling.

Mini Pumpkin Cheesecakes
12 ounce cream cheese, softened
3/4 cup sugar
1 Tb corn starch
1 tsp pumpkin pie spice
2 eggs
1 cup canned pumpkin
1/3 cup lite corn syrup
Gingersnaps

-Line muffin pans with paper cups and place 1 gingersnap in the bottom of each.
-Beat cream cheese, sugar, corn starch and pumpkin pie spice with
mixer until well mixed.
-Add eggs and blend well.
-Add pumpkin and syrup. Beat until smooth. Pour filling into cups, dividing evenly. -Bake in preheated 325 degree oven for 30 to 35 minutes, until just set.
-Chill for at least 1 hour.

Shannon is a mom to two children, ages 5 and almost 8 years old. She writes "What's for Lunch at Our House", her 3 year and counting bento blog, focusing on healthy, unique ways to feed children, with an emphasis on balance and presentation. Momtrends was not paid for this post.

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